Coconut Ladoo
An authentic dessert recipe from Lakshadweep, India
Cook Time
30 mins
Servings
4 servings
Difficulty
EasyCategory
DessertIngredients
For 4 servings
300g Fresh coconut, grated
150g Sugar
100ml Condensed milk
20ml Ghee
3g Green cardamom powder
30g Cashews, finely chopped
20g Raisins
50g Desiccated coconut (for rolling)
8 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Grate fresh coconut finely. If using a whole coconut, break it open, remove the flesh, and grate on the fine side of a box grater.
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Heat ghee in a non-stick pan over medium heat. Add the grated fresh coconut and roast, stirring continuously, for 5–6 minutes until it turns light golden and fragrant. The moisture will evaporate and the coconut will dry out slightly.
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Add sugar to the roasted coconut and stir well. Cook on medium heat for 3–4 minutes until the sugar melts and coats the coconut.
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Add condensed milk and stir continuously on medium-low heat for 5–6 minutes until the mixture thickens and starts to come together as a mass that pulls away from the sides of the pan.
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Add cardamom powder, chopped cashews, and raisins. Mix well.
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Remove from heat and allow the mixture to cool for 5–8 minutes until it is cool enough to handle but still warm and pliable.
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Grease your palms lightly with ghee. Take a small portion of the mixture (about 2 tablespoons) and roll firmly between your palms into a smooth ball.
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Roll each ladoo in desiccated coconut to coat the outside. Place on a plate.
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Repeat with the remaining mixture. You should get about 16–18 ladoos.
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Allow to cool completely before serving or storing. They firm up as they cool.
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Chef's Tips
Fresh coconut gives far superior flavour and texture compared to desiccated coconut — the natural moisture and sweetness of fresh coconut is irreplaceable.
The mixture must be cooked until it is dry enough to hold its shape when rolled; an under-cooked mixture will produce flat, sticky ladoos.
Work quickly when shaping — the mixture becomes harder to roll as it cools. If it firms up too much, warm it briefly in the pan.
Coconut ladoos keep well in an airtight container at room temperature for 3–4 days, or refrigerated for up to a week.
About This Dish
Coconut Ladoo is a traditional dessert dish from Lakshadweep, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Fresh coconut gives far superior flavour and texture compared to desiccated coconut — the natural moisture and sweetness of fresh coconut is irreplaceable. - The mixture must be cooked until it is dry enough to hold its shape when rolled; an under-cooked mixture will produce flat, sticky ladoos. - Work quickly when shaping — the mixture becomes harder to roll as it cools. If it firms up too much, warm it briefly in the pan. - Coconut ladoos keep well in an airtight container at room temperature for 3–4 days, or refrigerated for up to a week.
Category
Dessert
Cook Time
30 mins
Servings
4 servings
Difficulty
Easy